Sassy Salsa Food

SASSY SALSA DIP

Sassy Salsa Dip image

From Stonyfield Farm and Newman's Own -- this is what happened when Bertha the Cow went to Veracruz. Put on a sombrero and start to dance! "A creamy variation of an old time favorite." Low fat, flavorful, and fun! Serve with baked tortilla chips.

Provided by A Messy Cook

Categories Sauces

Time 5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup plain low-fat yogurt or 1 cup nonfat yogurt
1 cup medium salsa
minced cilantro
chopped olive
roasted sunflower seeds

Steps:

Blend yogurt and salsa.
Stir in optional ingredients (if you want).

EASY HOMEMADE SALSA FOR CANNING

Easy Homemade Salsa for Canning image

This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I've tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients... nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner.

Provided by Munchkin Mama

Categories Lunch/Snacks

Time 1h5m

Yield 4 Quarts

Number Of Ingredients 11

Ingredients

4 quarts tomatoes, thickly chopped
1 cup onion, chopped
1 cup green pepper, seeded and chopped
1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
1 cup jalapeno pepper, chopped (use 2 cups for hot)
1 cup vinegar
3 tablespoons canning salt (I use Morton brand canning and pickling salt)
1/4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
2 tablespoons dried oregano
8 tablespoons cornstarch
8 tablespoons warm water

Steps:

A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
Add the corn starch liquid to the big pot of salsa, stirring while pouring.
Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.

SASSY SAUCE

Sassy Sauce image

Make and share this Sassy Sauce recipe from Food.com.

Provided by Lucky.Wife

Categories Sauces

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 2

Ingredients

1 cup kraft barbecue sauce
3/4 cup kraft apricot preserves

Steps:

Combine all in pot and heat throughly stirring occasionally.

Nutrition Facts : Calories 439, Fat 2.9, SaturatedFat 0.4, Sodium 1219.1, Carbohydrate 106.6, Fiber 2.1, Sugar 56, Protein 3.5

SASSY SALSA DEVILED EGGS

Sassy Salsa Deviled Eggs image

Make and share this Sassy Salsa Deviled Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories Very Low Carbs

Time 40m

Yield 12 deviled eggs

Number Of Ingredients 11

Ingredients

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/3 cup chunky hot salsa, drained
2 teaspoons TABASCO® brand Chipotle Pepper Sauce
1 tablespoon chopped onion, plus
1 teaspoon chopped onion
1/2 teaspoon garlic powder
2 teaspoons sour cream
2 teaspoons chopped pickled jalapeno peppers, drained
salt
black pepper
tortilla chips, coarsely crushed, for garnish

Steps:

In a bowl, combine the mashed yolks, salsa, Tabasco, onion, garlic powder, sour cream, and jalapenos; season to taste with salt and pepper.
Fill the whites evenly with the mixture; cover and refrigerate until ready to serve.
Just before serving, garnish each egg with crushed tortilla chips.

Nutrition Facts : Calories 43.2, Fat 2.8, SaturatedFat 0.9, Cholesterol 106.3, Sodium 87.1, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 3.3

SASSY SALSA

Sassy Salsa image

Make and share this Sassy Salsa recipe from Food.com.

Provided by Austin Marlowe

Categories Vegetable

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 plum tomatoes
1/2 small onion
1 jalapeno pepper
1/4 bell pepper
1 bunch fresh cilantro
1 garlic clove
1/2 lime, juice of
1/2 lime, zest of
1 dash salt
1 dash pepper

Steps:

Chop tomatoes, onion, jalapeño pepper, bell pepper, cilantro, and mince garlic.
Mix together all ingredients.
Cover and refrigerate at least 24 hours before serving.
Serve with tortilla chips.

Nutrition Facts : Calories 13.5, Fat 0.1, Sodium 23.8, Carbohydrate 3, Fiber 0.9, Sugar 1.6, Protein 0.6

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